I am calling this "Pulled" Pork, you will be able to shred this in the traditional manner when you get to that step. I have cut this across the grain to make it more acceptable to a certain toothless Ogre I know.

Liberally salt and pepper the roast on all sidesAdd grapeseed oil to 6 quart stock pot, bring to medium high heat. Sear roast on both side, about ten minutes each, add in 3 cups water.

Meanwhile, dice up your veggies and add into stock pot once you have added the water. Sprinkle on the cilantro and cumin. Cover and simmer overnight.

Pull meat from stockpot. Allow to cool until it can be handled. I removed the fatty chunks and disposed of them. This is the time to shred, hand pull the pork.

Add in the lime juice. Bring back up to serving temp.

Can be served over potatoes, rice noodles, beans, tortilla chips...

Once we had our lunch, I divided this into 4 meals for two and 6 individual meals for taking in my lunches. That is 16 servings for a total cost of $12.00 (.75 a serving) and the cooking time. This can also be made easily in a crockpot.

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__________________“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein

"Pulled" PorkPrincessFiona60[IMG]https://lh3.googleusercontent.com/rjWBnN2FN52imoftZ1g8NWwikdENglj4YcxBsB3H4bHrgyOE1sEQ1TKZPAjpTlbMg7VQpYgawNApH1uqa93qesrLm9HAMk3odxFvLOEfSZDHma1T7Lg[/IMG]
[FONT=Georgia][SIZE=3]I am calling this "Pulled" Pork, you will be able to shred this in the traditional manner when you get to that step. I have cut this across the grain to make it more acceptable to a certain toothless Ogre I know.[/SIZE][/FONT]
[SIZE=3][COLOR=#000000][FONT=Georgia]Pulled Pork[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]3.5 lb bone-in Pork leg roast[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]salt and pepper to taste[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]1 cup onion[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]3 cloves garlic[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]1 cup celery[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]2 Anaheim Peppers, seeded[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]2 jalapenos, seeded[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]1 red pepper[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]1 green pepper[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]1 tablespoon dried cilantro or ¼ cup minced, fresh[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]1 teaspoon ground cumin[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]⅓ cup fresh lime juice[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]Liberally salt and pepper the roast on all sides[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]Add grapeseed oil to 6 quart stock pot, bring to medium high heat. Sear roast on both side, about ten minutes each, add in 3 cups water.[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]Meanwhile, dice up your veggies and add into stock pot once you have added the water. Sprinkle on the cilantro and cumin. Cover and simmer overnight. [/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]Pull meat from stockpot. Allow to cool until it can be handled. I removed the fatty chunks and disposed of them. This is the time to shred, hand pull the pork.[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]Add in the lime juice. Bring back up to serving temp.[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]Can be served over potatoes, rice noodles, beans, tortilla chips...[/FONT][/COLOR]
[COLOR=#000000][FONT=Georgia]Once we had our lunch, I divided this into 4 meals for two and 6 individual meals for taking in my lunches. That is 16 servings for a total cost of $12.00 (.75 a serving) and the cooking time. This can also be made easily in a crockpot.[/FONT][/COLOR]
[/SIZE]3 stars
1 reviews